Start by boiling the whole milk in a heavy-bottomed pan over medium heat. Stir continuously to prevent it from sticking and burning.

Slowly add vinegar while gently stirring the milk. Watch as curds form and separate from the whey.

Once curds are formed, strain them through a muslin cloth. Rinse with cold water and squeeze to eliminate excess moisture.

Transfer the drained paneer to a food processor and pulse until it becomes smooth and creamy.

In a large mixing bowl, combine the blended paneer with milk powder, powdered sugar, cardamom powder, and crushed pistachios.

In the same pan used for milk, combine heavy cream, saffron milk, and kewra essence. Warm gently over low heat.

Stir the ladoo mixture into the warm cream base. Cook on medium-low heat for about 7-8 minutes or until it thickens.

Allow the mixture to cool for 30 minutes, then knead gently until smooth. Shape into small ladoos.

Finish by rolling the ladoos in crushed pistachios or almonds for crunch.